Over the last 30 years, Tung Lok boss An­drew Tjioe has whet­ted the ap­petites of Sin­ga­pore­ans with a wide range of restau­rants that cater for all tastes and bud­gets



Brand Owner 品牌舵主

An­drew Tjioe, 58, is the ex­ec­u­tive chair­man of the Tung Lok Group. Born in In­done­sia, he moved to Sin­ga­pore in 1971 with his fam­ily. His fa­ther Tjioe Ji Nan ran a tex­tile busi­ness and was also an au­thor, which earned him the nick­name of “Con­fu­cian mer­chant”. 周家萌,同乐集团董事主席兼总裁,出生书香门第,父亲是有儒商之誉的海外华人企业家、作家周颖南。

Brand Story 品牌故事

Tjioe’s suc­cess to­day can be traced back to his fa­ther, who set up a restau­rant called Charm­ing Gar­den in 1980 that spe­cialised in spicy Hu­nan cui­sine.

In­spired by the suc­cess of Charm­ing Gar­den, the younger Tjioe opened his first eatery, Tung Lok Shark’s Fin Restau­rant, in 1984 at Liang Court. To­day, the Tung Lok Group is widely re­garded as a leader in Sin­ga­pore’s din­ing scene. It was listed on the Sin­ga­pore Ex­change in 2001 and now owns and man­ages more than 40 restau­rants in Sin­ga­pore, In­done­sia, China, Ja­pan and Viet­nam.

For his achieve­ments and con­tri­bu­tions, Tjioe has gar­nered many ac­co­lades over the years. He was named Tourism En­tre­pre­neur of the Year by the Sin­ga­pore Tourism Board in 2001 and hon­oured with the Life­time Achieve­ment Award at the World Gourmet Sum­mit Awards of Ex­cel­lence in 2005. In 2011, he was named Ernst & Young En­tre­pre­neur Of The Year and also clinched the re­gional Restau­ra­teur of the Year ti­tle at the World Gourmet Sum­mit Awards of Ex­cel­lence that year. 1984年,对餐饮业感兴趣的周家萌创办了同乐酒家,之后发展设立了同乐集团。在竞争激烈的餐饮市场中,同乐集团迅速壮大,这30多年来成为新加坡餐饮业领头羊。作为上市公司,同乐集团目前在新加坡、印度尼西亚、中国、日本及越南,经营及管理超过40家餐馆。

Se­cret To Suc­cess 成功秘诀

Con­stant in­no­va­tion lies at the heart of Tung Lok Group’s suc­cess. Says Tjioe: “Cre­ativ­ity is es­sen­tial to the team, which needs to come up with new dishes and con­cepts all the time. Over the past 30 years, we have been con­stantly in­no­vat­ing and mas­ter­ing new F&B trends. This has been key.”

He ap­plies the same spirit of in­no­va­tion to other ar­eas of the group’s op­er­a­tions. From restau­rant decor to tech­ni­cal hard­ware, he is al­ways look­ing at ways to up­date and up­grade.

For in­stance, Tung Lok has in­stalled state-of-the-art ma­chines and gad­gets at its cen­tral kitchens that can whip up var­i­ous dishes for its ca­ter­ing arm. This al­le­vi­ates the man­power crunch and boosts ef­fi­ciency.

“We were the first in Sin­ga­pore to use smart cook­ing equip­ment in a cen­tral kitchen,” Tjioe says.

He has also lever­aged on tech­nol­ogy at TungLok Tea­house at Square 2 in Novena. The restau­rant em­ploys an au­to­mated con­veyance sys­tem that de­liv­ers pip­ing hot food au­to­mat­i­cally to din­ers.

Tjioe got the idea af­ter a study trip to Ja­pan and com­mis­sioned a Ja­panese man­u­fac­turer to pro­duce the $250,000 sys­tem. It com­prises four con­veyance tracks and can bear a weight of up to 10kg.

Di­ver­sity is an­other key strat­egy. The Tung Lok sta­ble boasts a wide va­ri­ety of din­ing op­tions, from casual mass-mar­ket out­lets such as Ruyi — Chi­nese Fast Food and Slappy Cakes to the mid-range TungLok Seafood and LingZhi Veg­e­tar­ian to fine-din­ing restau­rants such as Tong Le Pri­vate Din­ing and TungLok Heen. The wealth of choices cater for all tastes and bud­gets, al­low­ing the group to tap into a larger mar­ket. 周家萌说:“创意是团队里不可或缺的,得不断设计新鲜菜色及概念,这30多年来,我们一直推陈出新,掌握引领饮食潮流,这是关键。”





Sig­nif­i­cance To Sin­ga­pore 对新加坡的意义

Tung Lok has be­come an in­te­gral part of Sin­ga­pore’s F&B scene, adapt­ing and evolv­ing over the past three decades along with its din­ers. As Tjioe puts it: “Many Sin­ga­pore­ans are fa­mil­iar with Tung Lok and have grown to­gether with the brand.”

Just as how the older gen­er­a­tion might have fond mem­o­ries of din­ing at Tung Lok brands such as the now-de­funct Para­mount Restau­rant in East Coast and Noble House in Shenton Way, the younger crowd can have their fill of food and fun at out­lets with novel con­cepts such as Danc­ing Crab, Lok­kee and Slappy Cakes. 30多年来坐看本地餐饮界的演变,同乐集团已成为新加坡餐饮版图的一部分。周家萌说:“很多新加坡人对同乐很熟悉,甚至和品牌一起成长。”

不单年长一代对同乐有许多美好的用餐记忆,年轻一代也能从新颖的概念餐馆如Danc­ing Crab、Lok­kee、Slappy Cakes等,找到共鸣。

Plans For The Fu­ture 未来计划

The Tung Lok Group, which cur­rently has more than 20 brands in Sin­ga­pore and the re­gion, is set­ting its sights on ex­pand­ing over­seas.

Tjioe says: “There is a restau­rant for every­one, from casual din­ing to fine-din­ing, and from fash­ion­able con­cept restau­rants to places where the en­tire fam­ily can dine to­gether.” 积极拓展海外业务是同乐集团接下来的大方向。


“There is a restau­rant for every­one, from casual din­ing to fine-din­ing, and from fash­ion­able con­cept restau­rants to places where the en­tire fam­ily can dine to­gether.” — An­drew Tjioe

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